Crusted pumpkin wedges with soured cream

Name: Crusted pumpkin wedges with soured cream
Yield: Serves 4
Ingredients: 2½ tsp finely chopped thyme; 50 g Parmesan, grated; salt and white pepper; 1 tbsp chopped dill; 700 g pumpkin (skin on); 120 g soured cream; 6 tbsp finely chopped parsley; 20 g dried white breadcrumbs; grated zest of 2 large lemons; 2 garlic cloves, crushed; 60 ml olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

You can use most varieties of pumpkin for these satisfying wedges. Serve with Green gazpacho to make a light and healthy-feeling supper. They will also make a perfect veggie main course for Christmas as the crust is a bit like stuffing.

Ingredients

700 g pumpkin (skin on)
50 g Parmesan, grated
20 g

Main course
Vegetarian
Christmas

Method

Preheat the oven to 190°C/Gas Mark 5. Cut the pumpkin into 1cm thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with greaseproof paper.

To make the crust, mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon